- 2 (1 1/2-inch-thick) rib pork chops
- 1 tbsp evoo
- 2 bunches red kale, thick stems removed and coarsely chopped, rinsed and still damp
- 2 tbsp olive oil
- 1/2 large yellow onion, chopped
- 1 large garlic clove, minced
- 3 tbsp pine nuts, toasted
- Curried Kumquat Chutney
DirectionsPreheat oven to 400°F.
Pat chops dry and season with salt and pepper. Heat oil in a cast iron skillet (or other heavy oven-safe skillet) over moderately high heat until hot but not smoking, then brown chops, about 3 minutes per side.
Transfer skillet to oven and roast until an instant-read thermometer registers 145°F, 8 to 10 minutes. Transfer chops with tongs to a cutting board and cover chops loosely with foil to keep warm.
Meanwhile, heat oil in heavy large pot over medium-high heat. Add onion and saute for three minutes. Add garlic and saute until onion is soft and garlic is fragrant, about 2-3 additional minutes. Add half of kale, packing slightly. Cook until kale begins to wilt, tossing often, about 2 minutes. Add remaining kale. Toss until kale is just tender and still bright green, about 3 additional minutes. Add toasted pine nuts and toss to combine. Season to taste with s&p.
Serve pork chops topped with a spoonful of curried kumquat chutney over a bed of kale on a platter or individual serving dishes. Serve with additional curried kumquat chutney to taste.